The title says it all doesn’t it? I have a lifelong love of lace cookies and these Chocolate Dipped Pecan Lace Cookies are simply over-the-top. Thin lacey pecan cookies dipped in melted milk chocolate then sprinkled with chopped toasted pecans is nothing short of glorious. I don’t dare keep them to myself I could eat a dozen and then feel compelled to bake more. I’m not even kidding.
My love of lace cookies began early, I can actually remember the first time I had one. It was served at a tea party as a sandwich cookie with a cream filling. It was memorable in every way. I’ll have to share the recipe I developed for that particular twist soon. They were buttery and crisp yet chewy, and with each bite the cream began to fill the edges with dreamy deliciousness warranting a discreet lick to avoid losing one drop of the filling. It was the kind of cookie that compels you to slowly savor and enjoy each bite.
If you’ve never made lace cookies before, there are a few things to keep in mind. It’s imperative that you don’t crowd them on the baking sheet. By their very nature they spread, so allow ample time and room on the pan so they don’t touch. Also, depending on how heavily you dip each cookie, you may need additional chocolate for dipping. Like cheese, there’s no such thing as too much chocolate in my book so dip them lightly or not-so-lightly to suit your taste. Also, as soon as the cookies come out of the oven and still on the baking sheet, use a spatula or the edge of a knife to shape more uniformly if they became misshapen while baking. It’s all part of the fun of baking these unique unforgettable cookies.
Chocolate Dipped Pecan Lace Cookies
- 1 cup packed light brown sugar
- 4 Tbsp salted butter softened
- 1 tsp pure vanilla extract
- 1 large egg
- 1 Tbsp light corn syrup
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup pecan halves finely chopped and divided (See Cook's note)
- 2 cups milk or semi sweet chocolate chips
- 1 Tbsp solid vegetable shortening or solid coconut oil.
- Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
- To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.
- Add the egg and corn syrup. Beat until incorporated.
- Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
- Chop the pecans in a food processor. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.
- Using a Tbsp or small scoop drop onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
- Bake for 8-10 minutes in batches or until the edges are golden.
- Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
- Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
- In a microwave safe bowl, melt together the chocolate chips and shortening. Melt in 20 second increments stopping to stir each time. Repeat until smooth.
- Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
- Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.
Measure the whole pecans before chopping for the best result.